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Tender Steaks for Two
Heirloom Tomato Bruschetta
Pane Turano 2 lb. rib-eye Salt and pepper to season 2 tbsp. canola oil Thyme sprigs 8 tbsp. butter
45 minutes before cooking, take your steak out of the fridge and dry it thoroughly with paper towels. Season with a generous amount of salt and a sprinkle of pepper. Let your steak sit out at room temperature for 45 minutes. Put a cast iron skillet or pan over high heat. Dry steak again with paper towels. Add 2 tablespoons of cooking oil to the pan. Make sure the pan is hot before putting the steak in. Carefully lower the end closest to you first, then lower the other end into the pan. Let the steak cook for 2 minutes without touching it. After 2 minutes, flip the steak and start to brown the other side. Continue to flip every 2 minutes until your steak reaches an internal temperature of 120°F. To check the temperature of your steak, insert a meat thermometer in diagonally, so that the tip is in the middle of the steak. Lower heat to medium, and add three tablespoons of unsalted butter to the pan. Let the butter melt and slowly begin to bubble, then add 5 sprigs of thyme. Baste by spooning the melted butter over the steak repeatedly. Check the temperature of your steak again. Once it reaches 130°F, your steak is done. After 10 minutes, your steak ready to serve. For the Garlicky Toast: Mince garlic and put in a bowl. Add the olive oil and stir. Spread the mixture on one side of the Pane Turano. Bake in the oven at 350°F grill until desired 'toastiness' is reached. Serve with steak and side salad.
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